Directions

In a large bowl, combine the egg, bread crumbs, Italian seasoning, pepper and garlic. Crumble beef over mixture and mix well. Shape into four patties.

In a large skillet, cook patties in oil over medium-high heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Remove and keep warm.

Drain drippings, reserving 2 tablespoons in the pan. Saute mushrooms in drippings until tender. Stir in flour until blended. Gradually stir in the broth, ketchup and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return patties to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Serve with gemelli.Yield: 4 servings.

Originally published as Salisbury Steak with Gemelli in Simple & Delicious
November/December 2007, p8